The best delicious Pear And Honey Clafoutis (provencal Tart) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pear And Honey Clafoutis (provencal Tart) recipe today!
Hello my friends, this Pear And Honey Clafoutis (provencal Tart) recipe will not disappoint, I promise! Made with simple ingredients, our Pear And Honey Clafoutis (provencal Tart) is amazingly delicious, and addictive, everyone will be asking for more Pear And Honey Clafoutis (provencal Tart).
What Makes This Pear And Honey Clafoutis (provencal Tart) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pear And Honey Clafoutis (provencal Tart).
Ready to make this Pear And Honey Clafoutis (provencal Tart) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
PEAR AND HONEY CLAFOUTIS 1/3 c Granulated Sugar (75 ml)
-(Provencal Tart) 2 t Butter; unsalted; melted
~~~~~~~~~~~~~~~~~~~~~~~~~~~~ -(25 ml)
-~~~~~~~~~~~~ x Heavy Cream (250 ml)
2-3 ea Bartlett, Anjou or 1 t Ginger; ground (optional)
-Comice Pears (about 1 -(5 ml)
-lb/500 g total) 1 ea Lime; Julienned zest of
1 ea Lime; juice of 1/3 c Honey (75 ml)
4 ea Eggs; extra-large
-PREPARATION-
~~~~~~~~~~~ -using) and the lime zest.
1 ea Preheat oven to 350F. 8 lb A thin layer of the egg
2 ea Generously butter a 9-inch -mixture into the quiche
-(23 cm) diameter glass -pan.
-quiche pan. 9 ea Drain the pear slices and
3 ea Place the pan on a -layer them over the egg
-heavy-duty baking sheet -mixture.
-lined with foil. 10 lb In the remaining egg
4 ea Peel and core the pears, -mixture.
-and cut them into thin 11 ea Dribble the honey overthe
-slices. -top.
5 ea Place the slices in a small 12 ea Bake until the top is
-bowl, add the lime juice -puffed and browned and the
-and toss. -filling is set, 25
6 ea In a medium bowl, whisk To 30 minutes.
-together the eggs, sugar 13 ea Serve the clafoutis warm.
-butter and cream. -Serves 6-8.
7 ea Stir in the ginger (if
Yields
1 servings
Leave a Reply